First off, I believe that to learn to cook it's important to start easy. I swear by these "5 ingredient / 15 minute" weight watchers cook books. So many times, a recipe will look really great, but it calls for all these crazy ingredients that you rarely use. Then your grocery list will get crazy expensive, and you'll start to hate cooking.
The recipe tonight was called Santa Fe Ravioli Soup. Ingredients were super easy:- 2 cans of low-sodium chicken broth
- 10 oz chicken breast (I used 2)
- 7 oz Ravioli (I used the "light" kind)
- 1 can of black beans
- 2 cups of fresh salsa
- 1 teaspoon garlic
- 1/4 c. fresh cilantro
- 1 lime (I added this on my own)
- 1 tablespoon reduced fat sour cream
First, I must tell you that prior to cooking dinner was a bit of a meltdown, because I didn't set out any meat to thaw this morning. Matt taught me an old "restaurant trick" by running the frozen chicken breasts under warm water. He says "this is what you do at 11pm when you've cleaned up the kitchen, and you get a two top that wants dinner..." Thank you, Chili's 1998 Line Chef of the Year :)
Matt cut the chicken up into little pieces and sauteed them in a pan with a little bit of olive oil:
Meanwhile, I brought the chicken broth to a boil. Then added the ravioli for 3 minutes:
While this was going on, I rinsed and drained the black beans:
Then I added the rest of the ingredients: Cooked chicken, black beans, 2 cups of salsa, ravioli and garlic. I let that cook for 5 minutes and then added the chopped cilantro and lime juice.
I added a scoop of sour cream, and here's the final product! It was tasty, warm and filled us up....not to mention it's a low-calorie meal, that made 4 more lunches. All-in-all, this is the kind of recipe that is worth having under your belt!
Although, Charles would have loved to have some of this soup, he opted for his rawhide bone as a post-dinner snack:
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